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Vegan Squash Casserole

A delightful dish that perfectly combines comfort and nutrition, bursting with vibrant vegetables and flavors, making it ideal for vegan diets.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Vegan
Calories: 280
Ingredients Method Notes

Ingredients
  

Vegetable Base
  • 2 tablespoons light olive oil A rich and aromatic base for sautéing.
  • 8 cups yellow squash (or zucchini, or a combination of both) These juicy, tender vegetables form the core of the casserole, providing a natural sweetness.
  • 1 cup onion Aromatic and slightly sweet when cooked, onions add depth to the dish.
  • 1/2 teaspoon salt Enhances all the flavors.
  • 1 teaspoon dried thyme (or 1 tablespoon fresh thyme) Adds an earthy, fragrant note.
  • 2 cloves garlic Minced gives an aromatic punch.
  • 1 cup carrots Adds a welcome crunch.
Creamy Sauce
  • 1 tablespoon vegan butter (or oil) Adds a rich, buttery flavor.
  • 1 1/2 tablespoons flour (or a gluten-free alternative) Helps to thicken the creamy sauce.
  • 1 cup plain plant-based milk Binds everything together.
  • 1 1/2 cups vegan sour cream Adds creaminess and tanginess.
  • 1 cup vegan mozzarella cheese Brings comforting cheesiness.
Topping
  • 2 cups stuffing mix (or breadcrumbs, GF if needed) Perfectly crispy topping.
  • 1/2 teaspoon pepper A hint of spice to round out the flavors.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Dice the onion into small pieces. Heat 2 tablespoons of olive oil in a large wok over low heat, adding in the diced onions, 1/2 teaspoon of salt, 1 teaspoon of thyme, and minced garlic. Sauté for about 5 minutes until the onions become translucent.
  3. Thinly slice the yellow squash into rounds and add to the wok, stirring well. Cook for about 10 minutes until the squash begins to soften.
  4. Stir in 1 cup of shredded carrots and cook for an additional minute.
  5. Carefully transfer the sautéed vegetable mixture into a large casserole dish, spreading it out evenly.
  6. In the same wok, heat 1 tablespoon of vegan butter or oil and sprinkle in 1 1/2 tablespoons of flour, whisking to form a roux.
  7. Gradually add 1 cup of plant-based milk in a few tablespoons at a time, stirring to eliminate lumps until smooth.
  8. Mix in 1 1/2 cups of vegan sour cream, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper.
  9. Stir in 1 cup of vegan mozzarella cheese until well blended, then pour this creamy mixture over the cooked vegetables and mix thoroughly.
  10. Sprinkle a generous layer of stuffing mix over the top, drizzle with 3 tablespoons of melted vegan butter, and place in the oven.
  11. Bake for about 30 minutes, or until the casserole is bubbly and the top is golden brown.

Notes

For extra flavor, consider adding chopped fresh herbs like parsley or basil. If the casserole browns too quickly, cover it with foil midway through baking. Store leftovers in an airtight container for up to four days.